Andrew Ho and Sean Wen of Pinch Boil House and Andrew Samia of South BBQ & Kitchen weren’t prepared for just how well their first team effort turned out. Samia, who runs one of San Antonio’s best barbecue joints, brought the smoked meats to their first pop-up last May. Ho and Wen provided the rice and curry from their Southeast Asian–inspired seafood house. The pop-up, planned as a distraction from COVID-induced boredom, was immediately a hit. The partners were slammed, with no time to try the finished dish themselves before service ended. They each packed up doggie bags to take home—then the group texting began. “Are y’all tasting what I’m tasting?” Samia remembers writing. A string of positive emojis followed. Wen asked, “What if we…View Original Post
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